Every two hundred people in Europe suffer from gluten disease. Inflammatory enteropathy of the small intestine.on an immunological basis . The immune system is activated. This is due to the interaction of a genetic factor (HLA system), peptides derived from prolamines that enter the body from the outside, and an enzyme commonly found in nature - transglutaminase. The majority of cases, up to 70%, are women. The disease occurs in genetically burdened people. This is due to the presence of class II histocompatibility antigen in patients. Most patients (95%) have the HLA.-DQ2 antigen. Gluten disease is caused by intolerance to gluten, a mixture of vegetable proteins. They are found in four main grains: wheat, barley, rye and oats. Although there are conflicting data on the latter. Oats are considered less or even completely harmless to patients due to less toxic prolamins (avenins). The organisms of people suffering from gluten disease do not tolerate fractions derived from prolamins: gliadin (in wheat), secalin (in barley), gordein (in strength). The harmfulness of prolamins is determined by the sequence of amino acids included in their composition. A - gliadins are most harmful to patients. Several epitopes have been found in gliadin. The fragment between the 57th and 75th amino acids was considered the most helioacotoxic fragment of this protein. However, there are no rules to which of the epitopes a patient with gluten disease is sensitive.

People with gluten disease who use prolamine expose their body to many dangers. Gluten damages the mucous membranes of the digestive system. In addition, the consumption of these proteins by patients with gluten disease leads to atrophy of the intestinal villi, an increase in the number of T cells in the endothelium of the small intestine and many indirect diseases. Absorption disorders occur as a result of impaired intestinal motility, impaired blood supply and poor mixing of intestinal contents.

Currently, the only effective way to combat this disease is to avoid foods containing gluten. In addition, patients suffering from gluten disease are deficient in many nutrients, such as fiber and B vitamins. This can be corrected by introducing dicotyledonous plants, such as amaranth or buckwheat, into the diet of patients. Ten years ago in Poland, people suffering from celiac disease had problems buying gluten-free products. Some danger is posed by products that, at first glance, do not contain gluten, but are actually made from ingredients containing dangerous fractions for patients (for example, sweets, pates, spices, chips), which may contain gluten-toxic ingredients. Currently, more and more gluten-free food production plants are being created. These food products are also subject to special supervision and control of the State Sanitary Inspection.There are also rules governing the production and sale of special purpose assets. Gluten-free food is marked with a crossed ear sign. In order for the product to be called gluten-free, the gluten content should not exceed 20 mg/ kg. Gluten-free products have a different taste compared to traditional dishes. Increasingly, gluten-free products (mainly cakes, bread) are packaged using a controlled atmosphere, which prolongs their shelf life and improves quality. Gluten-free restaurants and products are being opened, such as hosts or decorations for cakes and desserts that were once unavailable as gluten-free products. However, gluten-free products are very expensive. Gluten-free bread is up to four times more expensive than traditional products. Bunun nedeni, dünyanın her yerinden en iyi slotlara sahip olmalarıdır. Buna ek olarak, bu kumarhanenin modası geçmiş Vulkan casinoları veya modası geçmiş Pin-up slot makineleri ile hiçbir sorunu yoktur. Betandreas yükle Ayrıca, kullanıcının neyi ilgilendirdiği önemli değildir: BetAndreas Casino veya spor bahisleri. Aynı hesap altında, popüler geliştiricilerin zengin oyun yelpazesine sahip bir kumarhanede bahis oynayabilir ve oynayabilirsiniz.